Most-loved dishes
AI summary of what 3 dish mentions say about the food
Ginza Toshi’s scallop nigiri earns rapturous praise for its buttery, melt-in-the-mouth freshness, while the overall vibe is one of quiet, masterful precision that makes every bite feel like a quiet celebration.
“The scallop here — compared to the one from the chain we tried before, that one was plastic. The scallop has to be good quality. This one is excellent.”
What creators say
2 creators have covered Ginza Toshi. Most active: Giuliacrossbow, Giovanni Fois
A small, intimate omakase sushi spot in Ginza with no reservations — a refined experience with incredible quality, another level compared to the first sushi place, worth the 8800 yen per person.
Dishes mentioned
Omakase Sushi Set
We opted for the omakase chosen by the chef — 8800 yen per person, with soup, 15-17 pieces. The white fish is amazing — I love white fish, I rarely eat it in Italy. The quality of the raw fish is incredible. The tuna with sea urchin — I haven't had sea urchin since the last wedding I went to in Puglia. It's wonderful. The miso soup here is even better than the one at Tonkatsu Isen. They start with the leaner cuts, white fish, then a piece of toro. You always dip the fish side, wasabi by default. Delicious. Another level compared to the first sushi place we tried — that was more of a trattoria experience, this is more refined, proper Ginza style. The rice is slightly yellowish, not mushy. The sea urchin really packs a punch — if you don't like the taste of the sea, you won't like it. It tastes so much of the sea, like butter. Japan changes your mind about tuna — I'd start preferring tuna over salmon. There's a chopped tuna seasoned with wasabi on top. Confirmed: tuna over salmon. Delicious.
Scallop Nigiri
The scallop here — compared to the one from the chain we tried before, that one was plastic. The scallop has to be good quality. This one is excellent.
A small, intimate sushi place in Tokyo where the fish quality is noticeably different — soft and melting — and the chefs cook right in front of you.
Dishes mentioned
Tuna Sushi
It's not bad, not great — a bit studied. But the fish itself is different. It's really soft, melts in your mouth. There's very little rice and a ton of fish that fills your mouth. I've come to Japan many times, but every time it's more beautiful.
